Forelle Müllerin: A Classic German Trout Recipe

Discover the traditional German dish of Forelle Müllerin with our easy-to-follow recipe. Learn how to cook trout to perfection with our step-by-step guide.

Forelle Müllerin is a classic German dish that has been enjoyed for centuries. The name literally translates to “trout in the miller’s wife style” and the dish typically features a pan-fried trout served with a buttery, lemon-herb sauce. In this post, we’ll show you how to make this delicious dish in the comfort of your own home.


  • 2 whole trout, cleaned and scaled
  • Salt and pepper
  • Flour for dusting
  • 4 tablespoons butter
  • 2 cloves of garlic, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon lemon juice
  • 2 tablespoons heavy cream


  1. Start by seasoning the trout with salt and pepper on both sides. Dust the trout with flour, shaking off any excess.
  2. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic, parsley, chives, lemon juice and cream. Stir to combine and let simmer for a couple of minutes.
  3. Remove from heat and set aside.


  1. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of butter.
  2. Once the butter is melted and hot, add the trout to the skillet. Cook for 3-4 minutes on each side or until the skin is crispy and the flesh is cooked through.
  3. Remove the trout from the skillet and let it rest on a plate.


  1. Place the trout on a serving platter and spoon the sauce over the fish.
  2. Garnish with fresh parsley and lemon wedges.
  3. Serve with your choice of sides such as steamed vegetables or roasted potatoes.

Forelle Müllerin is a delicious and traditional German dish that is easy to make at home. The crispy skin and tender flesh of the trout paired with the buttery, lemon-herb sauce makes for a perfect combination of flavors. If you’re looking to impress your dinner guests, give this recipe a try! And remember, you can always adjust the seasoning to your liking and add some variations like herbs or capers to the sauce, for example.

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